Banana Coconut and Cashew Cream Tart

5 from 1 reviews
Banana Coconut and Cashew Cream Tart
Prep time
Cook time
Total time
Recipe type: Sweets
Cuisine: 4 Season
Serves: 8
  • For tart shell
  • 1½ cups whole pecans
  • Pinch of coarse salt
  • 1½ cups pitted dates
  • 2 teaspoons pure maple syrup
  • For filling
  • 1 cup raw cashews, soaked overnight and thoroughly drained
  • ½ cup water (or substitute with unsweetened coconut water or unsweetened coconut milk)
  • 2 tablespoons plus 2 teaspoons pure maple syrup, and more to taste
  • 1 vanilla bean, split and scraped
  • ¾ cup desiccated coconut
  • 3 or 4 ripe but firm bananas
  1. Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut mixture firmly and evenly into a 9-inch pie plate, wetting your fingers as needed. Set tart shell aside.
  2. Make filling: Grind nuts to a coarse paste in a blender. Add water/milk, syrup, and vanilla scrapings; blend until smooth, about 5 minutes, scraping sides as needed. Mixture should be the consistency of thick pancake batter. Set aside 2 tablespoons coconut; add remaining coconut to blender, and process to combine. Pour into prepared shell, spreading evenly.
  3. Just before serving, thinly slice bananas on the bias; arrange in slightly overlapping rows, beginning at edge of tart. Sprinkle with reserved coconut; allow to set for about 3-4 hours in the refrigerator.